Recipe: Cherried Sweet Potato Scallop

Cherried Sweet Potato Scallop
From The National Red Cherry Institute
Yield: 8 to 10 servings

3 1/2 lb sweet potatoes (plain canned or fresh)*
1 (1 lb) can tart cherries, drained
1 tbsp butter or regular margarine
2/3 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 1/2 tsp salt
1 cup water
4 tbsp butter or regular margarine
1/2 cup orange juice
1/2 lb regular marshmallows

*If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch thick. Place in a saucepan and add 1 cup of water and cook until tender. If using canned, drain.

Using 1 Tbsp of butter, grease a 9x13x2-inch baking pan and add the sweet potatoes and cherries.

Combine the remaining ingredients except the marshmallows in a saucepan and cook until you have a thin syrup. Pour the syrup over the sweet potatoes and cherries. Bake in a 350 degree F. oven for 30 minutes or until the syrup is thick. Just before serving top with the marshmallows and return to the oven to brown.